Wild Game Cookbook

Janet Arnett is the former campus manager of adult education at Ontario’s Georgian College. She is the author of Antiques and Collectibles: Starting Small, The Grange at Knock, and 673 Ways to Save Money.

Rodgers is director of the Nova Scotia Wildlife Federation and compiled
this collection of more than 250 recipes as part of that group’s
hunter education program. The work is based on the premise that in this
age of conservation “no wild meat should ever be wasted,” and that
waste is most likely to be the result of mishandling and poor
preparation.

The book presents recipes for venison, moose, bear, rabbit, grouse,
pheasant, goose, ducks, and miscellaneous game. Each section is
introduced with information intended to assure correct identification of
the species and alert the hunter to any unusual characteristics of the
bird or animal that would affect its path from woodland to dinner table.
The miscellaneous game section includes beaver, muskrat, raccoon,
porcupine, and lynx.

The recipes are for plain, basic meat dishes—roasts, steaks,
meatballs, pies, burgers, chops. An occasional stirfry, soup, curry, or
cacciatore are at the outer limits of the imaginative for this
collection.

For any household in which game is a significant part of the food
supply, this practical book will become a valued reference.